Saturday, July 20, 2013

36°C.Too. Hot. To. Bake. This recipe is so cool.I'm sure you have about twenty ladyfingers left over from the last time you made Tiramisu.I'm sure you have about one pint of vanilla ice cream from the last time you made a crumble.I'm sure you have about two cups of frozen strawberries from when you went picking with the kids.And I'm sure you have about one cup of heavy cream left over, from that luxurious pasta dish you made last night.There you are: No-Cook, No-Bake, No-Fuss, Ice Cream Tiramisu.Ice Cream Tiramisu20 Savoiardi or Ladyfinger Biscuits1 pint (2 cups) vanilla ice cream, melted2 cups frozen strawberries1 cup heavy (whipping) cream2 Tbsp icing sugar (for whipping cream)

Leave ice cream (I had about 2 cups of leftover ice cream in this container) on the kitchen counter until melted (about 30-45 minutes).